Strawberry Margarita Pie

Here’s today’s recipe which I made yesterday and which is a definite repeater. The original source is Epicurious but instead of a graham crackers, I used a pretzel crust. Todd loved it, but I though the pretzel crust was better suited for the traditional margarita pie than the strawberry and would probably go with the original Epicurious graham cracker crust next time. I would add extra Tequila, though. I used 3 T. Also, I tried to garnish it but somebody ate all my strawberries!

Melt the butter in a large microwave-safe bowl. Stir in the sugar and crushed pretzels. Press pretzel mixture across bottom and up sides of a greased glass pie plate. Keep chilled until ready to use.

Make filling: Purée strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a blender or food processor until smooth, then transfer to a large bowl.

Beat cream to stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.

Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semisoft).

This pie recipe is a keeper. Tried it last nite…and its WONDERFUL. I used a graham cracker crust that was sitting around in the pantry….didnt want it to get stale (hahahha). Found I have more pie filling than I needed for the crust so I partially froze it and then added the extra on top. Otherwise I made no modifications to the recipe. So, if you like strawberry margaritas make this.

This looks great! I love the strawberry margarita flavor in unexpected places (besides drinks), so this will be a good addition to my recipe files. My current favorite is strawberry margarita jam. Spread on a bagel with cream cheese it is like a cocktail for breakfast!